Healthy Homemade Macadamia Butter (super easy — made in 3 minutes!)

Yes, you can make Macadamia Butter AT HOME! It’s so, so rich and buttery and smooth and creamy, you’ll wonder why it’s not as popular as peanut butter and almond butter. And it’s super easy to make too — just a few minutes in the food processor and BAM! You’ve got yourself the silkiest, drippiest, most flavorful Macadamia Butter in all the land. It’s all natural, sugar free, low carb, gluten free, and vegan too (no hydrogenated oils or trans fats like in store-bought nut butters either)!

I think macadamia nuts are an acquired taste… some hate ’em, so love ’em. Personally, I love ’em. They’re very rich and buttery, have a slight sweetness factor, and a delicious aftertaste.

I really don’t know why I bought SO many macadamia nuts… I’m kind of an impulsive buyer at grocery stores. Bring me to a clothing store and I will seriously buy maximum one to two things (I hate clothes shopping), but bring me to a grocery store and all bets are off 😉

To prevent myself from chomping away at the whole bag of macadamias, I thought making a nut butter out of them would be a good idea. Because then you can spread it on… anything and everything.

Since I used to buy Macadamia Nut Butter at Whole Foods, I thought I’d do a little cost comparison with the brand I used to buy to my homemade version, just like how I did with my almond butter.

One 8oz jar of Artisana’s Macadamia Butter costs $13.99.

8oz of this homemade Macadamia Butter costs $6.50 (or $16.26 for the entire batch of 20oz)

In a food processor, add the nuts. Grind until completely smooth (scrape down the sides of the bowl if necessary). From nut to butter, this takes me about 3 minutes, but it depends on the food processor you use. Feel free to add salt to taste or stevia to sweeten.

So awesome!….and the fact that you’re allergic to cashews makes me want to stick around and read your blog more, because I am allergic to them as well! Sucks though, because they’re able to be made into such delicious desserts! Can you tell me where you found that adorable spoon in the picture? I see fellow food bloggers with those, and I can’t find them anywhere!

Looks yummy! I actually just made some cashew-macadamia nut butter today in my new food processor (that’s too bad that you have an allergy to cashews…I would probably just die!). It’s awesome how much cheaper it is to make your own nut butters. It’s something I’m going to do more often 🙂

I enjoyed this recipe! Being a guy who doesn’t cook meals like this often, I did find it pretty easy. I used farm fresh Hawaii Macadamia Nuts from a local farm here in Hawaii, and other fresh ingredients. Great post, and great recipe! Mahalo.

Hi Jessica you have a great blog!!! I’m trying your recepies but I’ve to change some ingredients because I can not get them all in my city.
I’d like to ask you how much time can the butter stay in the fridge? Thank you very much

Angie-
Thank you so much Angie! 🙂
As long as you store the nut butter in a tightly sealed container or jar, it should keep for ~2 months! I actually have a batch of macadamia butter in my fridge right now, I made it 1 month ago and it’s still good.
-Jess

Thank you very much for all the fabulous recipe ideas! I want to try them all.

I’d really like to make the cake batter oats next up. Question – as macadamias and cashews are really expensive where I live, is there a suitable alternative for the nut butter ingredient? I’d still like the oats to taste somewhat like cake batter if possible :).

Clea-
Thank you so much!!
Macadamias are pretty expensive where I am too, that’s why I always buy it in bulk and online… wayyyy cheaper. I’m sure raw almond butter would work, you just won’t have the same white color (roasted almond butter might be too strong of a flavor). You can also try coconut butter, but then it’ll taste a lot like coconut rather than cake. I’m sure they would both still taste good though 😀
-Jess

All of the above. People have already complained about macadamias being too expensive to make this recipe lol. You can most definitely use 100% macadamias… I’ve done that before and it’s perfect! Just be sure to use half salted and half unsalted, or all unsalted and add salt to taste 🙂

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Welcome to Desserts With Benefits®! My name is Jessica and there’s a good chance I’m eating cake as we speak (healthy cake, of course)! Here at DWB, we use good-for-you ingredients to make balanced treats we can feel good about eating. (Read More »)

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